The dangerously high salt levels in processed food and fast food remain essentially unchanged, despite numerous calls from public and private health agencies for the food industry to voluntarily reduce sodium levels, reports a new Northwestern Medicine study conducted with the Center for Science in the Public Interest.
Do you find yourself missing cheese? Check out this oil-free vegan cheese recipe by Miyoko Schinner.
The Hearty Veggie & Brown Rice Salad Bowl contains kale, beets, roasted butternut squash, steamed broccoli, and brown rice.
The Kitchn sets out to help new vegans master the 8 most common baking substitutions.
This mouthwatering vegan dessert recipe is gluten-free, oil-free, low-fat, and under 300 calories per serving.
Maureen Callahan lists 5 different seeds that are nutrient-rich and good for our bodies.
Jeff Peterson supplies a delicious vegan waffle recipe to help transition the family to a healthier lifestyle.
Lindsay Nixon gives 5 tips for cleansing our bodies from one of the worst food addictions.
While peanut flour has been around for years, recent interest in meatless protein has sparked renewed interest in the plant-based flour.
Plant Based 123 blog is currently offering giveaway copies of both Whole and The China Study Cookbook to one lucky reader.
The staff at the nonprofit organization Physicians Committee for Responsible Medicine helps each other stay healthy by exchanging vegan recipes, sharing dishes, and taking turns making breakfast smoothies for one another in the mornings.